Rachel Roddy’s recipe for pasta all’amatriciana. With origins in central Italy, amatriciana is a rustic mix of chunky pork and heaps of tangy pecorino, mantled with a light, sweet tomato sauce to coat long strands of pasta.
This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.
Italian Food Forever » Traditional Bucatini all”Amatriciana & Earthquake Relief. Learn how to make the "true" Pasta Amatriciana and find out how to help the earthquake victims. #VirtualSagra #italianfoodforever